Red Skin Dill Potato Salad

Main

• 1 inch kg red skin potatoes cut into 1/2– pieces with skin on
• 1/2 cup pickle juice
• 1/2 cup mayonnaise
• 1/4 cup milk or buttermilk
• 2 tbsp dill
• 3 tsp Dijon mustard
• 1 tsp sugar
• 1 tbsp pepper
• 3 hard boiled eggs peeled and chopped
• 1/2 cup onion chopped
• 1/4 cup dill pickles chopped

Directions

1. Boil potatoes for about 10 minutes. Drain and transfer to a large bowl.
2. Drizzle pickle juice over potatoes and toss gently. Allow to cool.
3. In medium bowl mix mayonnaise, milk, dill, mustard, sugar, and pepper.
4. Pour mixture over potatoes.
5. Add eggs, onions, and pickles and toss to blend.
6. Serve at room temperature or cooled in the refrigerator.